Halloween Dip is based on the classic ‘ghost in the graveyard’ game. Homemade bean dip is topped with black olive “dirt” and string cheese “ghosts”.
If you like this recipe, check out my Mummy Garlic Bread next!
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My children always loved olives, both black olives and green olives. So there are always some cans of black olives in my pantry. Here finely chopped black olives act as a flavorful, black earth “graveyard” to plant my wheat tortilla chip “tombstones” and string cheese “ghosts” in. This is a super simple and all natural treat to set out for your Halloween party or on trick or treat night.
More halloween recipes
Ingredients for halloween dip
- Homemade Hummus – A simple combination of white beans, garlic, fresh parsley, lemon, olive oil and salt. To save time, simply use store bought hummus!
- Graveyard Decorations – Chopped black olives for dirt, string cheese for the ghosts, whole wheat tortillas for the gravestones and black pepper for the ghost eyes.
- Dippers – I made my own dippers by baking tortillas seasoned with salt and smoked paprika. But you can use store bought pita chips, tortilla chips, bagel chips or fresh vegetables like baby carrots and bell pepper strips.
Instructions for this halloween appetizer
Start by making the homemade hummus. Or spread store-bought hummus into a shallow bowl, as pictured. Drain and finely chop one 15-ounce can of black olives. I used my food processor to both chop the black olives and blend the hummus. Spread the chopped black olives in an even layer over top of the hummus. Cover with plastic wrap and store in the refrigerator for one hour before assembling and servine.
Then I purchased some fresh, whole wheat tortillas from my grocery (they are thicker than the pre-made variety) and used my kitchen scissors to cut three tombstone shapes. The rest of the tortillas I cut into small triangles and sprayed them all with a good-quality cooking spray (mine happened to be coconut oil). I then topped the tombstones with a clean piece of lace (that same black spider webbed one you see in the photos) and sprinkled them with smoked paprika. That is what made the web design on them. The rest of the triangles I sprinkled with a little sea salt and more smoked paprika before baking.
For the complete instructions and free printable recipe card, keep scrolling to the bottom of this post.
Serving suggestions
Here’s some more of my recipes to turn this dip into a complete and slightly spooky meal –
Kitchen tools
- My personal favorite food processor that I use in my test kitchen
- A mister bottle for spraying your choice of oil
- The best garlic press in my opinion
Ghost in the Graveyard Dip (Halloween Dip)
Ingredients
- 15 oz large black olives drained
- 15 oz white beans drained
- 3 cloves garlic not peeled
- 1/2 cup fresh flat leaf parsley roughly chopped
- 1 lemon juiced
- 1 tsp salt
- 3 tbsp extra virgin olive oil
- 10 small fresh whole wheat tortillas
- cooking oil spray
- sea salt
- smoked paprika
- 2 mozzarella sticks
- cracked black pepper
Instructions
- Place the black olives in the bowl of a food processor and pulse until chopped fine. Remove olives and clean food processor bowl to make the hummus.
- In a small skillet over medium heat, add the three garlic cloves (unpeeled) and toast until they begin to brown, about 7 - 8 minutes. Remove from heat.
- Add the drained and rinsed white beans, parsley, lemon juice and salt to the clean bowl of your food processor. Press the toasted garlic cloves and add to the bean mixture. Begin to pulse the mixture then drizzle in enough olive oil to process until completely smooth.
- Scrape the hummus into a shallow bowl and smooth the top.
- Layer the chopped black olives onto the hummus to make the graveyard "dirt" topping.
- Refrigerate the dip for at least one hour before serving.
- To make the tortilla tombstones and chips, cut one tortilla with kitchen shears to make three tombstone shapes. Cut the rest of the tortillas into triangles.
- Preheat oven to 450 degrees F.
- Line two baking sheets with parchment paper or silicone baking mats. Place the cut tortillas in an even layer across the two baking sheets.
- Spray the tortillas evenly with cooking oil spray.
- Top the three tombstones with a clean piece of lace, if desired, and sprinkle generously with smoked paprika to make a design.
- Sprinkle the rest of the chips lightly with sea salt and smoked paprika.
- Bake the chips in the oven for 10 - 15 minutes or until browned and crisp.
- To serve the dip, shape ghosts from sting cheese, using cracked pepper pieces as eyes. Top the dip with the ghosts and tombstones and serve.
Nutrition
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Lemons for Lulu says
This is so darn fun! I have to try this for our post trick or treat snack night!
foodtasticmom says
Thanks Tanya! Let me know how you all like it 🙂